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Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt

 

Squash Soup du Jour

Squash Soup du Jour
Swap out the chicken stock for vegetable stock and make this soup vegetarian!
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Ingredients
  1. 4 tablespoons butter, divided
  2. 1/2 cup onion, chopped
  3. 1 medium carrot, peeled and chopped
  4. 1/2 cup peeled and chopped tart apple
  5. 1 1/2 teaspoons kosher salt, divided
  6. Freshly ground black pepper
  7. 4 cups peeled and chopped butternut squash
  8. 1 sprig fresh rosemary
  9. 1 bay leaf
  10. 1 quart low-sodium chicken broth
  11. 4 slices soft white bread, cut into 1/2-inch cubes
  12. 2 teaspoons minced fresh rosemary, plus more for garnish
  13. 2 tablespoons honey
  14. 1/4 teaspoon smoked paprika
  15. 1/4 cup yogurt
  16. 1 teaspoon lemon zest
Instructions
  1. Heat 1 tablespoon butter in a in Le Creuset Soup Pot set over medium heat. Add onion and carrot. Cook, while stirring, until onion is translucent. Add apple. Season with 1/2 teaspoon salt and a pinch of pepper. Stir to combine. Add squash, rosemary sprig, bay leaf and chicken broth. Bring to a rapid simmer, stir, then cover and reduce heat to low. Cook 15 minutes or until squash is tender.
  2. While the soup is cooking, make croutons by melting remaining butter in a large nonstick skillet over medium heat. The butter should foam, but not brown. Add cubed bread and cook, tossing frequently, until well browned on all sides. Season with minced rosemary and a pinch of salt. Toss a few more times in the pan, then set aside on a paper towel-lined plate until ready to serve.
  3. Remove the soup from the heat and puree with an immersion blender until smooth. Return to the stove over low heat and season with honey, paprika and 1 teaspoon salt. Taste for seasoning and adjust if needed. Whisk together yogurt and lemon zest. Serve the soup drizzled with yogurt and topped with croutons and chopped rosemary.
Notes
  1. © 2018 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Meat Ragu

Meat Ragu
This recipe calls for the sauce to be served over warm polenta or pasta.  If you are trying lo lighten up in the new year, substitute "zoodles" or your favorite spiralized vegetable.
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Ingredients
  1. 3 tablespoons olive oil, divided
  2. 3/4 pound mild Italian sausage, casing removed
  3. 2-pound beef chuck roast
  4. 2 1/2 teaspoons kosher salt, divided
  5. 1 cup minced onion
  6. 3 cloves garlic, minced
  7. 1/4 teaspoon red pepper flakes
  8. 2 cups dry white wine
  9. 1 cinnamon stick
  10. 2 sprigs fresh oregano
  11. 2 (28-ounce) cans crushed tomatoes
  12. 1 tablespoon soy sauce
  13. Cooked polenta or pasta
  14. 1 cup shaved Parmesan
  15. 1/4 cup torn fresh oregano leaves
Instructions
  1. Preheat oven to 325 F.
  2. Heat 1 tablespoon oil in Le Creuset Dutch Oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.
  3. In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.
  4. Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with red papper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.
  5. Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
  6. Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.
  7. Serve ragu over warm polenta or pasta, garnished with Parmesan and fresh oregano.
Notes
  1. © 2018 LE CREUSET. All rights reserved
Cooks Recipes http://recipe.cookswarehouse.com/

Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage

Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
Serves 6
This gourmet pasta sauce is great over a hearty pasta like this buckwheat pasta.
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Ingredients
  1. 3 tablespoons extra-virgin olive oil, divided
  2. 3 tablespoons chilled butter, divided
  3. 6 thin slices aged Prosciutto de Parma, torn into large pieces
  4. 1 cup pecans, coarsely chopped
  5. 12 whole fresh sage leaves
  6. 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  7. 2 cloves fresh garlic, minced
  8. 2 large shallots, minced
  9. 1 cup fresh baby spinach leaves
  10. 2 cups low-sodium chicken broth
  11. 1 teaspoon black truffle oil
  12. Sea salt and garlic pepper, to taste
  13. 3/4 cup freshly grated Parmesan cheese
Instructions
  1. Heat a tablespoon of olive oil in your KitchenAid® Skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned. Drain on paper towels and set aside.
  2. Add the pecans to the Skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn them); remove nuts from Skillet and set aside.
  3. Add a tablespoon of butter to the Skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  4. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same Skillet over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  5. Pour in the chicken stock to the Skillet and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  6. Serve the cooked Bucatini pasta tossed with the sauce and garnish with shaved parmigiano-reggiano cheese.
  7. Sauce can be made up to 2 hours ahead; let stand at room temperature.
Notes
  1. ©2016 KitchenAid. All rights reserved. Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Cooks Recipes http://recipe.cookswarehouse.com/